Roasted Red Pepper Gnocchi

Start to finish: 35 minutes
Impresses: 4

8-ounce package gnocchi pasta
2 cups 4% milk fat cottage cheese
½ cup grated Parmesan cheese
1 cup roasted red peppers
1 tablespoon minced garlic
1 teaspoon crushed red pepper
1 teaspoon salt
1 sprig rosemary, leaves removed from stem
¼ cup dry red wine
½ cup fresh mozzarella pearls, halved

Bring a large stockpot of water to a boil and cook gnocchi for 1 minute. Drain and set aside.

Heat oven to 400 F and spritz a baking dish with cooking spray. Set aside.

Add cottage cheese, Parmesan, roasted red peppers, garlic, crushed red pepper, salt, rosemary and red wine to a blender. Pulse to combine before blending on high for 2 minutes, or until smooth. 

Toss cooked gnocchi with 2 cups sauce and pour into prepared baking dish. Pour remaining sauce on top and dot with mozzarella pearls.

Bake 15 minutes or until bubbly and cheese has melted. Let set 5 minutes before serving.

Oven Baked Eggs

Start to finish: 15 minutes
Impresses: 4

8 eggs
1/2 cup half and half
1/2 cup Parmesan cheese,
1 teaspoon salt
1 teaspoon pepper
2 tablespoons butter

Heat oven to 375 F.

Place a medium-size, high-sided, oven-proof skillet over medium heat.

Beat together eggs, half and half, Parmesan, salt and pepper.

Add butter to the skillet and let melt. Pour in egg mixture.

Using a rubber spatula, gently scrape down edges and lift edges to let unset eggs flow into the bottom of the skillet.

Once the bottom is set, place in the oven.

Bake 8-10 minutes or until set.

Slice and serve.

Baked BBQ Nuggets

Start to finish: 1 hour 15 minutes
Makes: 25–30 nuggets

For the nuggets:
2 16-ounce bags frozen, riced cauliflower
1 cup grated Parmesan cheese
4 eggs
1 teaspoon garlic powder
1 teaspoon dried parsley flakes
¼ teaspoon salt
¼ teaspoon pepper
4 cups corn cereal, preferably flakes, crushed
1 cup barbeque sauce
2 tablespoons blue cheese
¼ cup parsley, chopped

For the dipping sauce:
1 package ranch dressing mix
2 cups cottage cheese
½ cup blue cheese crumbles

For the nuggets:
Heat oven to 400 F. Line a baking sheet with parchment paper and set aside.

Microwave riced cauliflower to package instructions. Once prepared, pour into a large bowl with Parmesan, 2 eggs, garlic powder, parsley flakes, salt and pepper. Stir to combine.

Press cauliflower mixture onto prepared baking sheet and bake 25 minutes, or until the top starts to brown. 

Let cool at room temperature or pop in the freezer for about 10 minutes. Once cool, break or cut into pieces and set aside.

Line another baking sheet with parchment paper.

Lightly beat remaining eggs in a shallow dish and pour crushed corn cereal into another shallow dish.

Dip cauliflower pieces into egg and then coat with corn cereal. Place onto prepared baking sheet and bake 15 minutes.

Remove from oven and toss pieces in barbeque sauce. Place back on baking sheet and bake 5 more minutes.

Sprinkle with blue cheese and parsley and serve with dipping sauce (recipe below).

For the dipping sauce:
Combine ranch mix and cottage cheese in a blender and pulse until smooth. Fold in blue cheese crumbles.

Warm Kale Salad

Start to finish: 5 minutes
Impresses: 4*

Kale is more than a garnish next to your New York strip; it’s a vegetable with integrity. Its strong stalk supports bristly leaves that stand up when cooking — unlike others that wilt under pressure (we’re looking at you, spinach). The hearty texture makes it perfect for sautéing, steaming and roasting. This 5-minute recipe tenderizes the produce aisle’s favorite superfood and dresses it up as a quick side or light dinner.

2 tablespoons olive oil
1 head curly or lacinato kale,
washed and patted dry
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon red wine vinegar
¼ cup walnut pieces
¼ cup dried cranberries
¼ cup Parmesean cheese

Heat olive oil in a pan over medium heat.

Remove kale leaves from the stem by tearing into pieces and add to the pan.

Sauté, stirring frequently, 2–3 minutes or until kale has reduced slightly. Remove from heat and toss in remaining ingredients. 

Serve immediately.

*As a side dish. Will serve 1–2 as a light meal.

Herby Grain Salad

Start to finish: 1 hour
Impresses: 4

1    cup barley
2    cups chicken broth
1    stick European-style butter
½    cup parsley
¼    cup basil
¼    cup dill
2    tablespoons oregano
2    tablespoons sage
½    cup parmesan cheese
      salt and pepper

In a medium-sized sauce pan, combine barley and chicken broth. Bring to a boil, reduce to simmer and cover. Cook for 40 minutes or until all liquid is absorbed.

While the barley cooks, melt the butter in a skillet over medium heat, stirring frequently until it turns a toasty, amber color. (You’ll be able to smell it during this step.) 

Remove from heat and carefully pour through a fine mesh sieve into a jar or small bowl. Set aside.

Roughly chop all of the herbs and place into a large bowl. Once barley is cooked, add to the bowl with herbs. Toss together with butter, parmesan, salt and pepper. Serve immediately or refrigerate and serve chilled.